Shakshuka (Baked Eggs)
Made with: eggs, tomatoes, bell pepper
Eggs gently poached in a spiced tomato and pepper sauce. A one-pan brunch classic that is equally at home as a quick weeknight dinner.
Shakshuka is proof that eggs are not just for breakfast. Eggs are gently poached in a spiced tomato and pepper sauce until the whites are just set and the yolks stay runny, ready to be scooped up with bread.
It is a single-pan dish, naturally vegetarian, and infinitely comforting. Warm spices like cumin and paprika give the sauce its character, while a crumble of feta and fresh herbs finish it beautifully.
Ingredients
- Eggs6
- Chopped tomatoes2 tins (400 g each)
- Red bell pepper, sliced1
- Onion, sliced1
- Garlic, minced3 cloves
- Ground cumin1 tsp
- Smoked paprika1 tsp
- Feta, crumbled (optional)80 g
- Fresh parsley, chopped2 tbsp
- Olive oil2 tbsp
Substitutions
- feta → omit or use vegan feta
- red bell pepper → roasted red peppers from a jar
- fresh parsley → fresh cilantro
Instructions
- 1Heat the olive oil in a large deep frying pan over medium heat. Add the onion and bell pepper and cook for 8 minutes until soft.
- 2Stir in the garlic, cumin, and smoked paprika and cook for 1 minute until fragrant.
- 3Pour in the chopped tomatoes and season with salt and pepper. Simmer for 10 minutes until thickened.
- 4Using the back of a spoon, make six small wells in the sauce.
- 5Crack an egg into each well. Cover the pan and cook for 6-8 minutes until the whites are set but the yolks are still runny.
- 6Scatter over the crumbled feta, if using, and the fresh parsley.
- 7Serve straight from the pan with warm crusty bread for dipping.
Cook's tips
- Build a flavourful sauce first and let it thicken before adding the eggs — a watery base makes for watery eggs.
- Make little wells in the sauce with the back of a spoon and crack the eggs into them.
- Cover the pan once the eggs go in; the trapped steam sets the whites while keeping the yolks soft.
- Take it off the heat when the whites are just set — they will keep cooking in the hot sauce.
- Finish with fresh herbs, a crumble of feta, and warm flatbread for scooping.
Frequently asked questions
Can I make the sauce ahead of time?
Yes — the spiced tomato base keeps well in the fridge for a few days. Reheat it, then add the eggs fresh just before serving.
How do I keep the yolks runny?
Cover the pan and watch closely. Remove it from the heat as soon as the whites turn opaque — residual heat finishes the job.
What do I serve with shakshuka?
Crusty bread, warm pita, or flatbread are essential for scooping up the sauce and eggs. A simple salad on the side is a nice touch.
Want recipes like this from your own ingredients? Try Pantamo